CN101253266A - 使低温发酵性及/或耐冷冻性增强的基因及其用途 - Google Patents

使低温发酵性及/或耐冷冻性增强的基因及其用途 Download PDF

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Publication number
CN101253266A
CN101253266A CNA2006800318836A CN200680031883A CN101253266A CN 101253266 A CN101253266 A CN 101253266A CN A2006800318836 A CNA2006800318836 A CN A2006800318836A CN 200680031883 A CN200680031883 A CN 200680031883A CN 101253266 A CN101253266 A CN 101253266A
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China
Prior art keywords
polynucleotide
yeast
low
sequence
temperature performance
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Pending
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CNA2006800318836A
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English (en)
Chinese (zh)
Inventor
中尾嘉宏
儿玉由纪子
下永朋子
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Suntory Holdings Ltd
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Suntory Ltd
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Publication of CN101253266A publication Critical patent/CN101253266A/zh
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
    • C12N15/09—Recombinant DNA-technology
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • C07K14/37—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from fungi
    • C07K14/39—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from fungi from yeasts
    • C07K14/395—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from fungi from yeasts from Saccharomyces
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/003—Fermentation of beerwort
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
    • C12C12/004—Genetically modified microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
    • C12C12/006—Yeasts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C12N1/185—Saccharomyces isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features
    • C12G2200/11—Use of genetically modified microorganisms in the preparation of wine
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Genetics & Genomics (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • General Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Food Science & Technology (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Medicinal Chemistry (AREA)
  • Biophysics (AREA)
  • Biomedical Technology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Gastroenterology & Hepatology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Botany (AREA)
  • Physics & Mathematics (AREA)
  • Plant Pathology (AREA)
  • Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Peptides Or Proteins (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
CNA2006800318836A 2005-09-01 2006-08-31 使低温发酵性及/或耐冷冻性增强的基因及其用途 Pending CN101253266A (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP253250/2005 2005-09-01
JP2005253250 2005-09-01

Publications (1)

Publication Number Publication Date
CN101253266A true CN101253266A (zh) 2008-08-27

Family

ID=37809032

Family Applications (1)

Application Number Title Priority Date Filing Date
CNA2006800318836A Pending CN101253266A (zh) 2005-09-01 2006-08-31 使低温发酵性及/或耐冷冻性增强的基因及其用途

Country Status (8)

Country Link
US (1) US20090175983A1 (ja)
EP (1) EP1930431A4 (ja)
JP (1) JPWO2007026956A1 (ja)
KR (1) KR20080038447A (ja)
CN (1) CN101253266A (ja)
AU (1) AU2006285604A1 (ja)
CA (1) CA2620877A1 (ja)
WO (1) WO2007026956A1 (ja)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103275881A (zh) * 2013-04-27 2013-09-04 天津科技大学 一种适合于冷冻面团发酵的耐冷冻活性干酵母

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7012952B2 (ja) * 2017-08-16 2022-01-31 国立大学法人帯広畜産大学 冷凍耐性及び低温発酵性を備える製パン用交雑酵母

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3514507B2 (ja) 1994-05-13 2004-03-31 サントリー株式会社 硫化水素生成が低減された酵母とこの酵母を用いたビール製造法
JP4149007B2 (ja) 1995-02-01 2008-09-10 麒麟麦酒株式会社 酵母の凝集性判定用ｄｎａ分子および凝集性判定方法
DE19524188A1 (de) 1995-07-03 1997-01-09 Brueninghaus Hydromatik Gmbh Hydrostatischer Antrieb mit synchronisiertem Direktdurchtrieb
JP4227696B2 (ja) * 1999-02-25 2009-02-18 岩手県 ワイン酵母の交雑育種方法
JP3962575B2 (ja) 2001-11-15 2007-08-22 株式会社カネカ 冷凍耐性パン酵母
JP4537094B2 (ja) 2003-03-04 2010-09-01 サントリーホールディングス株式会社 醸造用酵母遺伝子のスクリーニング法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103275881A (zh) * 2013-04-27 2013-09-04 天津科技大学 一种适合于冷冻面团发酵的耐冷冻活性干酵母

Also Published As

Publication number Publication date
US20090175983A1 (en) 2009-07-09
AU2006285604A1 (en) 2007-03-08
KR20080038447A (ko) 2008-05-06
EP1930431A1 (en) 2008-06-11
WO2007026956A1 (ja) 2007-03-08
CA2620877A1 (en) 2007-03-08
JPWO2007026956A1 (ja) 2009-03-12
EP1930431A4 (en) 2009-11-18

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Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
ASS Succession or assignment of patent right

Owner name: SUNTORY HOLDINGS CO., LTD.

Free format text: FORMER OWNER: SUNTORY LTD.

Effective date: 20090717

C41 Transfer of patent application or patent right or utility model
TA01 Transfer of patent application right

Effective date of registration: 20090717

Address after: Osaka City, Osaka of Japan

Applicant after: Suntory Holdings Limited

Address before: Osaka Japan

Applicant before: Suntory Ltd.

C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Open date: 20080827